In My Kitchen: lemon and ginger bites

Today’s wholesome and gorgeous recipe is dedicated to my friend Denise Ridgway. You rock, syster!

These bites are vegan, raw, sugar-free and gluten free. Think I’ve covered all the bases!

1 grated carrot
250g medjool dates (stoned)
250g pecan nuts
50g sultanas
Grated zest of two organic lemons
½ teaspoon ground ginger (or finely grated ginger root if preferred)
Handful of desiccated coconut (make sure it doesn’t have icing sugar in it!)

Apart from the coconut, put the rest of the ingredients into a food processor and whiz until it becomes a big sticky ball.

Roll this mixture into small balls, each about the size of a large marble. Will easily make half a dozen. Roll in coconut and refrigerate overnight. Though, in the Robinson household…the overnight bit doesn’t ‘register’ with family members.

If you hate ginger (yes, Sara Simon, I’m thinking of you! Change it for cinnamon, and swap the lemons for oranges…)

Enjoy!